How to Choose the Best Squash Every Time

Winter squash: humble, hearty, and a cozy-season hero. They’re pantry-friendly, forgiving in the kitchen, and can shine in soups, pastas, or even desserts.

But not every squash at the store deserves a spot in your basket. A bland, watery butternut or fibrous kabocha can ruin even your best roasting plans. The trick is knowing how to spot the squash that’ll turn creamy and sweet instead of sad and stringy.

Think of it like picking apples or avocados: there’s an art to it. Once you know what to look for, you’ll never bring home a dud again. Let’s get into it — these are the quick checks that separate the “meh” from the magnificent.

1. Color Counts (But It’s Not One-Color-Fits-All)

Color is the first thing your eyes will notice — but it’s also one of the easiest to misread. Each squash variety has its own “ripe and ready” look:

• Butternut: even tan or amber (green streaks = underripe)

• Acorn: deep green with a touch of orange or yellow

• Delicata: cream-colored with green stripes

A good rule? Pick the one with the richest, most even color among its peers. Pale or faded spots often mean it’s been sitting around too long. And don’t freak out over speckles — those are nature’s freckles. Just avoid rusty patches or big discolored areas.

2. Firm Is Fabulous

Give your squash a gentle squeeze — it should feel rock-solid, especially near the stem and blossom ends. If there’s any give, it’s already on the road to mush-town.

Delicata and other thin-skinned types might feel a little softer than, say, a butternut, but even they should feel dense and unyielding. Firmness usually means it was properly cured after harvest — the process that toughens the rind, locks in flavor, and keeps it from spoiling too soon.

Translation: firm = flavorful.

3. Shine Isn’t Always a Good Thing

In the produce world, we’re trained to chase shiny — shiny apples, shiny peppers, shiny everything. But for squash, dull is divine.

A matte, slightly dusty-looking surface signals that the squash has matured and cured properly. A glossy sheen? That usually means it’s underripe or freshly picked and not quite ready for pantry life.

If it looks like it’s been polished for a beauty pageant, let it stay on the runway.

4. Heavy = Heavenly

This one’s easy. Pick up two squash of the same variety — the heavier one wins.

Weight tells you a lot: dense, moist flesh means sweetness and great texture. A light squash is often past its prime or never ripened enough, leading to fibrous, dry flesh.

So when in doubt, choose the one that makes your arm do a little extra work. That heft pays off in flavor.

5. Cracks and Cuts? Hard Pass.

Squash are tough, but not invincible. Cracks, splits, or fresh cuts let moisture and bacteria sneak in — and that’s a one-way ticket to rot.

Healed scars are fine (they look a little corky and dry), but if you see an open wound or exposed flesh, move along. You can’t win that gamble.

6. Stems Tell Secrets

Don’t ignore the stem — it’s basically the squash’s résumé.

A good one looks dry, woody, and firmly attached. That means it was harvested at the right time and cured correctly. A green or soft stem, on the other hand, screams “too soon.” And if the stem’s missing altogether? That’s a weak spot where rot can start.

Pro tip: leave the stem on until you’re ready to cook. It’s the squash’s built-in freshness seal.

7. Bruises = Bad News

A bruise on a squash is like a surprise pothole on a smooth road — no one wants it.

If you spot dark or spongy spots, pass it by. Those bruises mean the flesh underneath is already starting to break down. Tiny scars? Totally fine — just harmless battle marks from its adventures in the field.

8. Tap for Truth

Go ahead, give your squash a little knock. A fresh, ripe one will sound hollow — a satisfying “thunk” rather than a dull thud.

You don’t need to bang on it like a bongo; a light tap will do. If it sounds lively and checks the other boxes (firm, matte, heavy), you’ve found a keeper.

9. Give It a Whiff

A fresh squash shouldn’t smell like much at all — maybe faintly earthy or grassy. Anything sour, funky, or fermented? Hard pass. That’s your warning that the inside’s already turning.

Your nose knows. Trust it.

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Picking squash doesn’t have to feel like produce roulette. Once you get the hang of reading the signs — color, firmness, matte skin, weight, intact stem — you’ll start to spot the winners instantly.

The reward? Silky butternut soup, caramelized roasted cubes, and perfect pumpkin-y desserts that taste like autumn in a bite.